Crepe (French Pancakes) Recipe

Pancakes-1536x1024I’ve been making crepes probably as long as I’ve been making spaghetti bolognese and the edmonds cookbook’s sante biscuits aka chocolate chippies.

What I love most about making crepes, fine pancakes, french pancakes is the number of kitchens and other random places I’ve whipped them up in.

The simplicity.
The acoustic kitchen.
A bowl.
A fork (instead of a sieve).
A wooden spoon.
A pan.
Some fire.

For decades I have been using a very basic recipe where I lightly beat the eggs, add some flour slowly (to make a kind of stretchy, not too dry, ‘batter’. Then I slowly add the milk (and in later years some water). A frenchie once witnessed this ‘dance’ and was horrified at my technique. I was probably torturing the gluten – but this was the only way I managed to get a lumpless batter in a foreign kitchen. Anyhow, I then left it to sit for 1/2 an hour (10 minutes if the recipients were impatient) whilst getting the ‘fire’ and pan cranking. The first pancake was always a dud. Each time my brain tried to ascertain whether it was the not-so-right heat, or too much or little butter. I think each time I flip that first pancake onto that first plate I get closer to accepting its destiny. The imperfection. The beginnings of beginning.

Just this week I invited myself and family to my oldest friend’s family home for a slumber party for her birthday. I made pancakes for breakfast. Her middle one in her PJs and lisp with inspiring persistence and tight white curls pattered into the kitchen each 10 minutes telling me softly ‘she’d like pancakes for breakfast’.

It was here in the heart of friendship, children, January mornings, sunshine, and that of which the 5 love languages speaks of that I discovered Nigel Slater’s recipe from the Guardian. I doubled it for 3 adults and 5 under 5 year olds. We did a smorgasbord of accoutrements to choose your own adventure with: blueberries, slices banana, maple syrup, whipped cream, thick greek yogurt, lemon, sugar.

Nigel Slater is my kitchen hero.
I cook from his The-30-minute-cook book more than any other.
His Moroccan flash fried chicken heals any overwhelming day.
His salmon with cream and herbs has seen tarragon, marjoram and dill find their way into my garden pots.
He may be in my top 25 life discoveries – blog post idea, there, right there. Thanks again Nigel you just keep on giving.

I’m adding it here today almost as a storage container.

The image was found from South African pancakes with sugar and cinnamon.

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